OK. From reading around here and other places, the consensus seems to be that seasoned wood is the way to go and not to use anything still green. But I was watching the Food channel Monday night (I forget which show), but anyway, they had a segment with a veteran Pit Master (I forget his name too), anyway, he stated to that you can use either but that he prefers green (ie: fresh cut) wood (he was using apple). He stated it takes less wood because it burns longer and the flavor is the same. So I guess it doesn't matter either way. Thoughts?